Today: from garden to plate

Lacinato kale, basil, banana peppers, sugar snap peas

Dragon tongue beans, italian flat leaf parsely

Early wonder tall top beets

And a Chiogga beet…the first I’ve had.

And today on our plates…

Lunch

Garden pizza with olive oil, kale, basil, blue cheddar, parmesan, and a hint of garlic salt.  Fresh snap peas.  Cherries.

Supper

Baked salmon with parsley and lemon pepper, cheesy stuffed banana pepper, steamed dragon tongue beans, buttered beets, and homemade cornbread topped with honey.

Leftover for tomorrow

Beet greens to sautee with olive oil, garlic, and lemon juice.

Oh…life is so good.

I promise to post some updates soon.  We have been burning the candle on both ends around here!  A proper garden update is on its way.

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